Succulent Asian-Style Grilled Pike Fillet
Nutritional value per serving
Calories250kcal
Carbs12gram
Fat8gram
Protein30gram
Ingredients
- Pike fillets (fresh, skin on if possible)400 g
- Soy sauce (light) - choose a good quality for better flavor3 tbsp
- Fresh ginger (grated) - select firm, bright ginger1 tbsp
- Garlic (minced) - fresh is best for aroma2 cloves
- Honey or brown sugar - optional for sweetness balance1 tbsp
- Sesame oil - toasted variety preferred for authentic flavor1 tsp
- Lime juice (freshly squeezed)1 tbsp
- Chopped fresh cilantro or spring onions (for garnish)1 tbsp
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Vegetable oil (for grill brush)1 tbsp
This Asian-style grilled pike fillet recipe is a flavorful and simple way to enjoy fresh fish. The marinade of soy, ginger, garlic, and a touch of sweetness infuses the pike with delightful umami notes. Grilling enhances the texture while giving a smoky aroma, making it a perfect dish for a quick weeknight meal or casual gatherings. The recipe uses common ingredients and straightforward methods, suitable even for beginner cooks. Total cost of ingredients is approximately $8 / €7 / £6 / ₹650, and the dish offers about 250 kcal per serving. Suitable for paleo and low-carb diets. Complexity is easy, with total cooking and prep time around 40 minutes.
Preparation instructions
Prepare the marinade
1In a bowl, combine soy sauce, grated ginger, minced garlic, honey (or brown sugar), sesame oil, and fresh lime juice. Stir well to blend all the flavors. This marinade will add a fragrant and tasty coating to the pike fillet.
Marinate the pike fillets
2Place the pike fillets in a shallow dish and pour the marinade over them, ensuring all pieces are coated evenly. Cover and refrigerate for about 20 minutes. Marinating helps tenderize the fish and infuses it with delicious flavor.
Preheat and oil the grill
3Preheat your grill to medium-high heat, approximately 200°C (400°F). Use a brush to lightly oil the grill grates with vegetable oil to prevent the fish from sticking and to achieve nice grill marks.
Grill the fillets
4Remove the fillets from the marinade, letting excess drip off to avoid flare-ups. Place the fillets skin-side down on the grill. Grill for about 4-5 minutes per side, flipping carefully using a wide spatula to prevent breaking. Fish is cooked when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F) measured with a food thermometer.
Serve and garnish
5Once cooked, transfer the fillets to a serving plate. Garnish with chopped cilantro or spring onions for freshness and color. Serve immediately with steamed rice or your favorite side.
Cooking Tips
-Always marinate fish in the fridge, never at room temperature, to prevent bacterial growth.
-Use a fish spatula or wide thin spatula to flip the fillets gently, to avoid breaking.
-If you don't have a grill, you can use a grill pan or broil the fish in the oven with the same marinade.
-Check fish for full cooking by flaking with a fork or using a food thermostat for accuracy.
-Keep raw fish and cooked fish utensils separate to avoid cross-contamination.
Equipment Needed
- Grill (charcoal or gas) or grill pan
- Mixing bowl
- Knife and cutting board
- Brush for oiling grill
- Food thermometer (recommended)
- Wide spatula or fish spatula
- Measuring spoons
Shopping List
- [ ] Pike fillets, 400g (~$6): Choose fresh, firm flesh with no fishy smell.
- [ ] Soy sauce, 3 tbsp (~$1): Use light soy sauce for flavor, avoid overly salty or dark types.
- [ ] Fresh ginger (1 small piece), (~$0.50): Look for firm, unwrinkled skin.
- [ ] Garlic (2 cloves), (~$0.20): Fresh bulbs with tight, firm skins.
- [ ] Honey or brown sugar, 1 tbsp (~$0.30): Pick natural honey or unrefined sugar.
- [ ] Sesame oil, 1 tsp (~$0.50): Opt for toasted sesame oil for authentic taste.
- [ ] Lime, 1 (~$0.30): Choose firm and heavy for juiciness.
- [ ] Fresh cilantro or spring onions, small bunch (~$0.50): Crisp and green leaves.
- [ ] Vegetable oil, 1 tbsp (~$0.10): Neutral oil with high smoke point.
Total approximate cost: $8.40
FAQ
Can I use frozen pike fillets for this recipe?
Yes, you can use frozen pike fillets but ensure they are fully thawed in the refrigerator before marinating. Pat them dry to remove excess moisture for better grilling.
What if I don't have a grill?
If you don't have a grill, you can use a grill pan on the stovetop or broil the fish in the oven. Adjust cooking time accordingly and watch closely to avoid burning.
How do I know when the pike fillet is fully cooked?
The fish is done when it easily flakes with a fork and has reached an internal temperature of 63°C (145°F). Using a food thermometer is the most reliable method.
Can I substitute the soy sauce for a gluten-free option?
Yes, you can use tamari or coconut aminos as gluten-free alternatives to soy sauce, which will still provide great flavor.
Is it safe to eat fish grilled with marinade?
Make sure to discard any leftover marinade that has been in contact with raw fish. Cook fish to the recommended internal temperature to ensure safety.